Key Lime Pound Cake

By LINDA MURCHISON / Daily News

Published: Friday, December 21, 2012 at 11:12 AM.

Last year we purchased a key lime tree. It grows in a pot in a sunny spot in our yard alongside a Meyer lemon tree we purchased the year before.
The key lime has had limes on it for some time now and I was beginning to wonder how I was going to tell when they were ripe.
Limes are green, right?
Not exactly.
Apparently, key limes are ripe when they turn yellow. However, commercial growers choose to pick them before that time to extend their shelf life.
One of the limes on our tree had turned yellow and one was beginning to turn, so I picked them and made pound cake.

Preheat oven to 325 de-grees.
Grease and flour a 10-inch tube or bundt pan, set aside.
Stir together the flour, bak-ing powder and salt until thor-oughly mixed, set aside.
Beat butter and shortening until creamy. Gradually add sugar, beating until light and fluffy. Add eggs, one at a time, beating just until mixed after each addition.
Add the flour to the butter mixture alternately with the milk, beginning and ending with flour. Do not over mix.
Stir in vanilla, lime zest and lime juice.
Pour batter into the pre-pared pan and bake for 1 hour and 15 minutes or until a tooth-pick inserted into the center comes out clean.
Cool the cake in the pan on a wire rack for 10 to 15 minutes before removing.
Pour the Key Lime Glaze over cake and allow it to run down the sides.

Last year we purchased a key lime tree. It grows in a pot in a sunny spot in our yard alongside a Meyer lemon tree we purchased the year before.
The key lime has had limes on it for some time now and I was beginning to wonder how I was going to tell when they were ripe.
Limes are green, right?
Not exactly.
Apparently, key limes are ripe when they turn yellow. However, commercial growers choose to pick them before that time to extend their shelf life.
One of the limes on our tree had turned yellow and one was beginning to turn, so I picked them and made pound cake.

Preheat oven to 325 de-grees.
Grease and flour a 10-inch tube or bundt pan, set aside.
Stir together the flour, bak-ing powder and salt until thor-oughly mixed, set aside.
Beat butter and shortening until creamy. Gradually add sugar, beating until light and fluffy. Add eggs, one at a time, beating just until mixed after each addition.
Add the flour to the butter mixture alternately with the milk, beginning and ending with flour. Do not over mix.
Stir in vanilla, lime zest and lime juice.
Pour batter into the pre-pared pan and bake for 1 hour and 15 minutes or until a tooth-pick inserted into the center comes out clean.
Cool the cake in the pan on a wire rack for 10 to 15 minutes before removing.
Pour the Key Lime Glaze over cake and allow it to run down the sides.